Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Pasta with Sun-Dried Tomato and Pumpkin
- Ingredients
- 18 ozs Pumpkin (or Butternut squash)
- 12 ozs Fusilli
- salt
- 3 ½ ozs sun-dried Tomatoes (in oil)
- 3 Tbsps Tomato paste
- ½ tsp dried Sage
- freshly ground peppers
- 6 ozs Goat cheese
- Sage (for garnish)
Boil pasta in salted water until al dente. Drain well.
Meanwhile, preheat oven to 400°F.
Rinse pumpkin and cut into 1 1/4 inch cubes. Put in a pot and cover with water. Season with salt and boil for about 5 minutes. Drain in a colander. Drain sun-dried tomatoes and chop. Combine tomatoes, 2 tablespoons tomato oil, tomato paste, sage, salt, pepper, and half the goat cheese.
Toss noodles, pumpkin, and tomatoes. Grease a baking dish with tomato oil and pour in pasta mixture. Bake for about 20 minutes. Remove and plate. Serve with remaining cheese and some sage leaves.
(Percentage of daily recommendation)
| Calorie | 479 cal. | (23 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 67 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.8 g | (26 %) |
Healthy, because
This casserole not only tastes great, but also fills you up for a long time thanks to its high fiber content. The goat's cream cheese also provides protein and calcium, while pumpkin scores points with beta-carotene, a precursor of vitamin A. This fat-soluble vitamin is important for healthy eyes, among other things.
Even smarter
With a crispy green salad as a side dish, it becomes a delicious complete dish. Outside the pumpkin season you can also prepare the casserole with other vegetables like carrots.